Eggplant lasagna with black olive tapenade is the nomero uno that comes to most people’s thought when it arrives to a comfort dish. Today, we are going to tell you steps on cooking a comforting Eggplant lasagna with black olive tapenade.
We hope you got insight from reading it, now let’s go back to eggplant lasagna with black olive tapenade recipe. To cook eggplant lasagna with black olive tapenade you only need 19 ingredients and 13 steps. Here is how you do that.
Firstly, here are the ingridients that you should ready to cook Eggplant lasagna with black olive tapenade:
- Provide of For olive tepenade:.
- Use 1 of medium clove garlic.
- Take 100 g of black olives.
- Prepare 2 tablespoon of capers.
- Provide 2 tablespoon of fresh parsley.
- Provide 1 tablespoon of fresh lemon juice.
- Use 2 tablespoon of extra virgin olive oil.
- Use 1 tablespoon of black pepper (or less if preferred so).
- Use to taste of Salt.
- Provide of Lasagna:.
- Get 2 of small eggplants sliced about 1/4" thick.
- Prepare 4 tablespoons of olive oil.
- Use to taste of Salt.
- Use 1 tablespoon of ground black pepper.
- You need 100-150 grams of marinara sauce.
- Take 400 grams of ricotta cheese.
- Provide 3 of large eggs.
- Provide 1 cup of grated parmesan cheese.
- Provide 1/2 cup of grated mozzarella cheese.
After readying the ingridients, now we are set to make our delightful Eggplant lasagna with black olive tapenade:
- Olive tepenade: Combine all ingredients(except salt) in a food processor, and blitz until a paste is formed.
- Season with salt to taste(check the level of salt needed, do not add salt while processing the ingredients).
- Lasagna: pre heat the oven to 350 degree Fahrenheit.
- Slice eggplant into thin strips and place on a baking sheet.
- Brush with olive oil and sprinkle with salt and pepper.
- Roast in the oven until tender, about 10 minutes..
- Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl..
- Prepare a large baking dish with non-stick cooking spray and begin layering lasagna.
- Layer the Marinara sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese.
- Layer a generous amount of olive tepenade prepared on the surface.
- Bake until about 30 minutes or until done.
- Let cool for sometime before you can slice and divide portions.
- Serve warm.
Wrap up the foil and place it directly on the oven rack. This Vegan Eggplant Lasagna has layers of Eggplant "noodles," a hearty Lentil filling, and a Vegan Ricotta cheese that will blow your mind! Coarse salt and freshly ground black pepper. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut. This Vegan Eggplant Lasagna has layers of Eggplant "noodles", a mind-blowing Vegan Ricotta Cheese, and hearty Lentil and Vegetable mixture, to make the dish more filling and provide extra plant-protein.
Recipe : Eggplant lasagna with black olive tapenade
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